Curried Lentil Salad
Yes, I know this recipe calls for many spices (which is why I always double the spice mix and save half for the next time). But I do think it’s totally worth it.
Trust me – you’re going to want to make this dish again and again – those spices won’t go to waste! This dish also keeps for a long time in the refrigerator. I’ve made a couple of very minor, healthy adaptations to the original recipe from the out-of-print Frog Commissary Cookbook by the remarkable Steven Poses.
1 pound red or brown lentils (see note)
Spice mix ingredients
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dry mustard
- ½ tsp turmeric
- ½ tsp mace
- ¼ tsp ground cloves
- ½ tsp ground coriander
- ½ tsp ground cardamom
- ¼ tsp cayenne pepper
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 large red or yellow onion, finely chopped
- 1/3 cup drained capers
- 1 cup currants (or raisins, in a pinch)
- ¾ cup canola oil
- ¼ cup red wine vinegar
- 2 Tbl maple syrup or honey
- Rinse the lentils, and cook them in boiling water according to package directions. Drain, and place in a large bowl.
- In the meantime, combine the ingredients for the spice mixture in a medium-size bowl .
- Whisk the oil, vinegar, and syrup into the bowl with the spices.
- Pour over the lentils, and stir.
- Add the onions, capers, and currants. Stir again.
- Refrigerate, ideally for several hours or overnight.
Note: red lentils are prettier and cook more quickly, but brown (or green) lentils are easier to find and cost less.